Tex-Mex Chicken Stew Recipe

Name: Tex-Mex Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, minced; 2 jalapeno peppers, stemmed, seeded, and minced; 6 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon vegetable oil; 1 tablespoon chili powder; 4 cups low sodium chicken broth, plus extra as needed; 1 (14 1/2 ounce) can diced tomatoes, drained; 1/4 cup minute tapioca; 1 tablespoon . light brown sugar; 3 lbs boneless skinless chicken thighs, trimmed; salt; pepper; 2 cups frozen corn; 1 (15 ounce) can black beans, drained and rinsed; chipotle chile in adobo, minced; 1/4 cup minced fresh cilantro

Servings: persons

2 onions, minced
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low sodium chicken broth, plus extra as needed
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon . light brown sugar
3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
chipotle chile in adobo, minced
1/4 cup minced fresh cilantro

1
Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2
Stir broth, tomatoes, tapioca, and sugar into slow cooker.
3
Season chicken with salt and pepper and nestle into slow cooker.
4
Cover and cook until chicken is tender, 4-6 hours on LOW.
5
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
6
Let stew settle for 5 minutes then remove fat from surface using large spoon.
7
Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
8
Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
9
Stir in cilantro, season with salt and pepper to taste, and serve.

1449

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 onions, minced, 2 jalapeno peppers, stemmed, seeded, and minced, 6 garlic cloves, minced, 1 tablespoon tomato paste, and more.

Yes, Tex-Mex Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken Stew

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